Rustic Skillet Shepherds Pie Recipes

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SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

How to make shepherd's pie in a cast iron skillet! Baked recipe has beef filling with peas and corn, topped with mashed potatoes and grated cheddar cheese.

Provided by Steve Cylka

Categories     Main

Time 45m

Number Of Ingredients 10

1 1/2 pounds lean ground beef
1 onion (minced)
2 garlic cloves (minced)
1 1/2 tbsp Worcestershire sauce
1 tbsp flour
salt and pepper (to taste)
1 1/2 cups frozen peas (thawed)
1 1/2 cups frozen corn (thawed)
4 cups mashed potatoes
1 cup grated cheese ((cheddar, monterey jack,etc.))

Steps:

  • Preheat oven for 400F.
  • Brown the ground beef, onion and garlic, on high heat, in a cast iron skillet. Stir often, ensuring that the beef does not stick to the bottom of the skillet. Once fully cooked, remove from the hot element and drain the grease drippings. Stir in the Worcestershire sauce, flour, salt, pepper, peas and corn.
  • Spread the mashed potatoes on top of the beef mixture.
  • Sprinkle the grated cheese on top.
  • Bake in the oven until the cheese is melted and the beef filling is starting to bubble around the sides of the skillet. It should take 15-25 minutes.
  • Let the pie rest about 5 minutes before serving.

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

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